Smoked Salmon Cheese Ball
This smoked salmon cheese ball recipe is quick and easy to make and it has a bit of a Louisiana spin to it with the inclusion of horseradish and cayenne pepper. Boursin cheese, Arby’s Horsey Sauce and a few other ingredients make this easy recipe ball a holiday hit!
Why this recipe works
Most traditional smoked salmon dips have cream cheese as a binding agent. I decided to use spreadable Boursin brand cheese instead – the Shallot and Chive flavored one- and the result was a super yummy spreadable dip perfect for a holiday appetizer!
This Cajun flavored cheese ball can be made as mild or spicy as you like.
Cheese Ball Ingredients
- Smoked salmon – This is usually in the seafood department at the grocery store. There are two types: “cold smoked salmon” and “hot smoked salmon.” Keep in mind that “hot smoked salmon” does not refer to the heat intensity of the salmon; it refers to the process in which it was smoked. I recommend hot smoked because the smoke flavor is more intense and is typically less salty than cold smoked. You can use either one
- Boursin cheese – usually in the deli part of the grocery store, this is a brand of spreadable cheeses. I used the Shallot and Chive flavored cheese, but the plain cheese can be used in this recipe as well
- Arby’s Horsey Sauce – this creamy condiment is usually on the ketchup aisle. If you can’t find it, don’t freak out – just use a little more prepared horseradish
- Prepared horseradish – usually in the seafood department or on the grocery aisle with the condiments. Do not use a horseradish sauce – you want “prepared horseradish”
- Fresh lemon juice
- Red onion – (also called purple onion) or shallots, finely minced
- Cayenne pepper – ground red pepper
- Louisiana Hot Sauce – this is optional, but a few drops give the salmon cheese ball a nice flavor
- Chopped pecans – you’ll need about a cup for the coating
- Chopped green onions – a few tablespoons of chives
How to make it
- Remove the skin from the salmon fillet and discard. Place salmon in a small mixing bowl and flake with a fork
- Add the remaining ingredients and combine well
- Shape the cheese mixture into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes
- Once the cheese ball has rested in the fridge, chop the pecans and combine them with the chopped chives
- Spread the pecan mixture out onto a piece of wax paper
- Gently roll the cheese ball around in the pecan mixture until it is well coated – keep it in a ball shape
- Wrap it up in plastic wrap and place in a bowl; refrigerate for about 15-20 more minutes
Recipe tips
- When you start to form the cheese ball, it helps if you lightly oil your palms because the mixture is sticky
- The flavor of the cheese ball will intensify upon refrigeration. So, if you don’t like a lot of heat or spice in your food, add the cayenne pepper after the mixture has rested
- If you want a smoked salmon dip that doesn’t contain any cheese, try my Smoked Salmon spread recipe.
Storage and make ahead
This creamy salmon ball recipe can be made up to 5 days in advance. Wrap it in plastic wrap and store it in an airtight container.
Smoked Salmon Cheese Ball
Smoked salmon, Boursin cheese, horseradish and Cajun spices nestled in a pecan crusted ball
Print
Rate
Yield: 1 cup
Equipment
- Wax Paper
- Thin plastic wrap
Ingredients
- 4 ounces hot smoked salmon (4-6 ounces)
- ⅓ cup Arby's Horsey Sauce See Recipe Notes
- 5.3 ounces Boursin Cheese – Shallot & Chive flavor
- 1 teaspoon prepared horseradish, drained
- 1 tablespoon finely minced red onion
- 2 tablespoons chopped chives from green onions
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
Pecan Crust
- 1 cup chopped pecans
- 2 tablespoons chopped chives from green onions
Instructions
Prep
- Remove skin from smoked salmon and discard; mince red onions, chop chives, drain horseradish, chop pecans- set all this aside
Make the Smoked Salmon Cheeseball
- Place salmon in a small mixing bowl and flake with a fork4 ounces hot smoked salmon
- Add remaining ingredients and combine well.⅓ cup Arby's Horsey Sauce, 5.3 ounces Boursin Cheese – Shallot & Chive flavor, 1 teaspoon prepared horseradish, drained, 1 tablespoon finely minced red onion, 2 tablespoons chopped chives from green onions, 1 teaspoon fresh lemon juice, ⅛ teaspoon cayenne pepper, ⅛ teaspoon salt
- Turn dip out onto a piece of plastic wrap; lightly oil your hands and form the cheese into a ball; bring the plastic wrap up all the way around the cheeseball and place in a bowl; refrigerate for at least 30 minutes
- Combine chopped pecans and chives in a small bowl1 cup chopped pecans, 2 tablespoons chopped chives from green onions
- After the salmon mixture has chilled for awhile, spread a sheet of wax paper on the counter and sprinkle the pecan crust mixture; gently roll the cheese ball into chopped pecans, keeping the round shape of the cheese ball
- Wrap the pecan crusted cheese ball in plastic wrap, place in a bowl and refrigerate for another 15 minutes.
Notes
If you cannot find Arby’s Horsey Sauce, just add a little more horseradish and a tablespoon of mayonnaise.
Nutrition Estimate
Serving: 1cupCalories: 1520kcalCarbohydrates: 23gProtein: 42gFat: 146gSaturated Fat: 49gPolyunsaturated Fat: 25gMonounsaturated Fat: 47gCholesterol: 182mgSodium: 2136mgPotassium: 716mgFiber: 11gSugar: 11gVitamin A: 1938IUVitamin C: 8mgCalcium: 207mgIron: 4mg
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
